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California, United States

Wednesday, September 9, 2009

TOFU, GLUTEN FREE CHEESECAKE

GLUTEN FREE CHEESECAKE MADE WITH TOFU
THE CRUST:
1 CUP DATES
2 CUPS WALNUTS
ADD BOTH INGREDIENTS TO FOOD PROCESSOR, YOU WANT A GRAINY CONSITENCY SO YOU CAN PRESS IT INTO THE BOTTOM OF YOUR PIE PAN. JUST LIKE GRAHAM CRACKER CRUST.. POUR INTO PIE PAN, AND TRY TO EVENLY DISTRIBUTE, GENTLY PRESSING IT AROUND BOTTOM OF PAN..
BAKE CRUST FOR 15 MINUTES AT 375, REMOVE AND LET COOL WHILE PREPARING FILLING.
PIE FILLING:
3/4 BLOCK OF MEDIUM TOFU
1 8 OZ BOX CREAME CHEESE
2 LARGE EGGS
1 TSP VANILLA -G FREE
1 TBSP CORNSTARCH- GFREE
1/4 TSP SALT
COMBINE ALL INGREDIENTS IN FOOD PROCESSOR TILL SMOOTH AND CREAMY, POUR INTO PIE CRUST,
BAKE ON 375 FOR 25 TILL TOP STARTS TO VERY SLIGHTLY BROWN AND FEEL SET. LET COOL FOR HALF AN HOUR THEN PUT IN THE FRIDGE FOR ATLEAST AN HOUR. IT EVEN TASTES BETTER AFTER CHILLING OVER NIGHT.
ADD GLUTEN FREE CHERRY MIXTURE, OR YOUR FAVORITE CHEESECAKE TOPPING.
ENJOY!

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